Weekly Menu || Vol.008

Oooops! I fell off the weekly menu bandwagon, but I’m jumping back on today. 

MON: Veggie club sandwiches w. fresh herb potato salad

TUES: Cornbread, soy patty, roasted veggies

WED: Tomato jam and mozz panini w. salad or pasta salad (can’t decide!)

THURS: Migas w. black beans and corn

FRI: Veggie burgers w. baked potatoes

SAT: French toast w. eggs or fruit

SUN: No clue!  Any suggestions?

I made a video! It’s about making almond butter.

Heeeeello!  I can’t believe I’ve let an entire month go by without a peep.  Awe well

My life has been on the move lately.  We’ve been having lifestyle changes which hasn’t left room for any type of creativity.  I wish I could say things are settling into place and we are on our way to a nice routine, but I would be blowing smoke up your rear end.  However, after making Rori her favorite almond butter I thought to myself; I should make a video over it.  My camera had been gathering dust on the shelf for over a month and I hadn’t made a video since Rori’s first birthday.  Plus, I wanted to create something.  Something that didn’t involve Popsicle sticks and crayons. 

Anyway.  I followed through in my thoughts and put together this video.  I really enjoyed the process!  It came out a little longer than I wanted so feel free to fast forward some of it!  (I’ll post everything you need to make your own below the video.)

….watch it or don’t.  whichever you prefer.

Almond Butter // Fills a 12oz jar

Food Processor
2 cups of almonds
Jar 12oz

In order to make almond butter yourself, you’ll need a full size food processor.  Pour the almonds into the food processor and blend until it is creamy.  Depending on your appliance it can take anywhere from 10-20 mins.  
*Optional: Add honey or oil for additional flavoring
*Storing: store in cabinet or refrigerator for one to two weeks. If it develops an odor, discard.  Make your almond butter in small batches to ensure freshness.

 

Weekly Menu || Vol. 003

Once in awhile I like to share what we eat.  It’s something we all have to do and sometimes, when we are trying to think of something to make for dinner, it’s nice to have ideas thrown out there for us to use. 

We live on a very tight grocery budget so our meals are usually simple and kid friendly.

Dinners:

Oven fried chicken w/ roasted brussel sprouts and steamed carrots

Chicken Fajitas w/ tex mex rice

Meatloaf w/ pan seared green beans and onions

Spaghetti w/ garlic bread and side salad

Turkey burgers on whole wheat buns w/ baked fries

Turkey BLT w/ baked pasta crackers

Breakfast & Lunch

Toast/oatmeal/waffles

Sandwiches/bean chili w/cornbread/chicken strips

 

Ginos East Pizza Recipe | Chicago Deep Dish Pizza

When Bubba and I lived in Illinois, we were blown away by a small restaurant we stumbled into one day in St. Charles.  We were looking for a cheap place to sit down and eat after running around all day, and Gino’s East fit the bill. 

It was our first time to experience a true Chicago style deep dish pizza and from our first wide eyed bite, we were in love.  If I could’ve married it; I would have.  We ate there as often as we could, savoring every bite, until we received word that we were moving to Utah.

After our move, we became saddened by the fact Utah only offered us Dominos. 

Homesick for our beloved pizza, I began what would turn out to be years of trial and error to recreate the famed pizza.  I failed every time.  The pizza’s tasted well enough, but the crust was always wrong.  I gave up until two months ago when I happened upon a recipe that claimed it was the EXACT recipe the restaurant itself uses. 

With a claim that bold, I had to give it a whirl.  The first time I made it; it was close, but not quite as buttery as I remembered. (or at least wanted)  So I kept trying. 

Three times later and I think I have finally come as close as a home baker can get.

Ginos East Pizza Crust Recipe

slightly adapted from Food Com

Print Recipe

Ingredients

  • 2 1/4 C bread flour
  • 3/4 C ground yellow cornmeal
  • 1 C hot tap water
  • 1 package of instant yeast
  • 1 t salt
  • 1 t sugar
  • 6 T melted butter, cooled

Method

Preheat oven to 475*F and prep your cast iron skillet with vegetable oil (about 1/2 T oil) –Simply rub the oil over the bottom of skillet and up the sides.

Grind the cornmeal as fine as possible.  I don’t own a grinder so I use a mini food processor.  After grinding, sift the cornmeal into the bowl of a stand mixer.

Pour hot water, cooled melted butter, yeast, sugar, and salt into the bowl with the cornmeal.  Using the whisk attachment, whisk on low speed for ten minutes.

Switch to the dough hook attachment; set the speed to low.  Slowly add the flour until the dough comes together in a ball.  The dough should not be sticky; add more flour if it is.  You may not have to use all the flour so pay attention to the texture of the dough as your adding the flour slowly.  You want a dough that you can handle with your hands but not be sticky.  It should not be sticking to the sides of the bowl but still feel soft. 

Knead the dough by hand for five minutes.  You should NOT need any additional flour to knead.

Place the dough in an oiled bowl; cover with plastic wrap.  Set bowl in a warm place and let it rise until it has doubled in size.  

Punch down dough, then roll out the dough with a rolling pin.  Place into skillet and form the dough around the edges.  Cover with towel and let the dough rest for 10-20 mins.

Once the dough has rested, it’s time to build the pizza.  Prick the dough with a fork all over the bottom and sides.  Then spread a 1/2 inch layer of mozzarella cheese on the bottom.  (Sounds backwards but it works!)  Then add your toppings.  After your toppings, add an even layer of sauce over the top.  Not too much or it will make your pizza soggy.  Sprinkle the top of the sauce with a little Parmesan.  

Bake for 15 mins at 475 then reduce the heat to 400*F and bake for another 10-20 mins.  The cheese should rise to the top and brown.  The crust will also be brown.  Let the pizza cool for a few minutes before cutting.

Now grab a fork and dig in to a classic Chicago pie! 

 

 

 

Another time, I guess.

My version of what to do on a Wednesday and my husband’s version of what to do on a Wednesday are not the same.  You see, when I woke up this morning I thought to myself,  …what a perfect day to do nothing except read.  just bounce around from magazines to blogs, then books.  But my husband woke up and thought to himself, …what a great day to paint the walls in my house.  Now, obviously my idea is just an illusion.  There is no way that will ever happen anytime soon.  But still, I didn’t expect to find my husband and Nathan painting our dinning room and hallway after my hour at the gym. 

The house is an absolute wreck because of it all, and as I took in the view I wondered where in the world all the stuff came from!  That, of course, lead to me tossing this and dumping that.  It felt satisfying and as for the walls…we’re never going to get our deposit back.  Ha!

In all of the mess, I managed to make a couple of loaves of bread.  I kneaded the dough between school books and a stack of bills I wish I could poof away and books that I wish I were reading instead.  Another time, I guess.  I kept dinner as simple as a dinner can get, and doubles as one of our favorites: bread and gravy.

Alright.  It’s time for lights out.

Linking this post up Blythe!